Chunky Guacamole (Bonus: Knife Skills 102)
Who doesn’t love a good guac? Serve this with plantain chips cooked in coconut oil or with Terra brand chips (they aren’t cooked in the greatest oil, so keep this for special occasions).
Works great on top of salads or to garnish your steak or chicken as well.
Ingredients:
- ¼ C. fresh cilantro, minced
- 2 Tbsp. onion, minced
- 1 jalapeño, stemmed, seeded, minced
- 1 medium garlic clove, minced
- 3 medium avocados, ripe
- 1 medium tomato, seeded and diced
- ½ tsp. ground cumin (optional)
- Juice of 1 lime
- Salt
Equipment:
- Chef knife
- Medium mixing bowl
- Dull table knife or butter knife
- Large spoon
- Fork
Directions:
- Add your cilantro, onion, jalapeño, garlic and tomato to a medium bowl. Slice your avocados in half the long way, rotating your knife around the pit to get all the way around and twist the two halves to separate them.
- Carefully remove the pit from your avocados by knocking the heel of your chef knife into the pit (watch a video on how to do this if you are at all uncomfortable) and, using a dull table knife or butter knife, cut a cross-hatch pattern inside of the pitted avocado halves. Scoop out the avocado with a large spoon (congrats, it’s already diced!) and add to your mixing bowl.
- Add the tomatoes, ground cumin, lime juice, and salt to your bowl and using the back of a large spoon or a fork mash your guacamole until you get a slightly chunky, slightly mushy consistency (how much you mash is up to you). Enjoy!